Ready in 20 minutes
Yield: 4 servings

According to its directions, cook:

8 ounces spaghetti

In a large stainless-steel saute pan or skillet, drizzle:

1 tablespoon olive oil

Heat oil for a few seconds and into it saute:

1 tablespoon bottled minced garlic

Stir regularly for about half a minute. Put in:

1 package (16 ounces) frozen mixed vegetables

Saute for another half a minute and then stir-in:

1 can (10-3/4 ounces) condensed cream of
mushroom soup

Let it simmer for 2 minutes, stirring occasionally. Check the seasonings and if necessary, adjust with:

fine salt
ground white pepper

Pour the pasta into the creamy sauce. Gently mix until pasta is well-coated with the sauce. Transfer on 4 serving plates. Top with:

parmesan cheese, shaved
fresh basil leaves, coarsely-chopped

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This article was published on Monday 26 October 2009 à 10:37 am and is filed under Vegetarian. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.